Step 1

Heat the oil over high heat in a wok or large frying pan. When you can see waves forming in the hot oil, add the chilis, shallots, and garlic and stir-fry until golden, about 30 seconds.

Step 2

Add the green beans and stir-fry until cooked but still crunchy, 3 to 4 minutes.

Step 3

Add the ground chicken, using a wooden spoon or spatula to break up the meat into small pieces. Stir-fry until chicken is cooked through.

Step 4

Add the fish sauce and sugar to the pan, and stir to distribute. Taste, and add more fish sauce or sugar if desired.

Step 5

Reduce heat to medium-low. Add the basil leaves and stir-fry until completely wilted. Remove from heat.

Step 6

Serve with boiled rice, fried egg (optional), and nam pla prik or lime wedges.

Step 7

Nam Pla Prik (Chili Fish Sauce): Mix fish sauce and lime juice to taste (a typical ratio is 3-4 parts fish sauce to 1 part lime juice) and pour over chilis and shallots. Consume immediately, or pour into a clean jar and store in refrigerator for up to two weeks.